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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №43 Gingerbread Chocolate → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 273.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	132.21	113.04
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	63.46	46.96
Granulated sugar	99.85	52.88	52.80
Margarine	84.0	15.87	13.33
Starch syrup	78.0	10.58	8.25
Sign up	27.0	10.58	2.86
Cocoa powder [Skurikhin]	95.0	9.26	8.79
Ammonium salt (E503(i))	—	2.06	—
Baking soda (E500(ii))	50.0	0.40	0.20
Total			246.23
Output in finished product	88.5	273.50	242.05

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.5	20 maximum
total sugar, %	93.9	25-30 minimum
cocoa butter, %	1.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	7.3	10-16 maximum
dairy fat, %	5.3	15 maximum
total fat, %	22	25-40
milk solids not fat (MSNF), %	13.1
proteins, %	22
alcohol, %	0.0

List of recipes

№43 Gingerbread Chocolate (Gingerbread) included in recipes:

№43 Gingerbread Chocolate

recipe number 1

Recipe on №43 Gingerbread Chocolate (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

№43 Gingerbread Chocolate (Gingerbread) included in recipes:

Recipe on №43 Gingerbread Chocolate (Gingerbread) contained in handbooks:

calculations, forms, documents: